Blonde Tango - Beer Recipe - Brewer's Friend

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Blonde Tango

134 calories 12.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.44 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: GrandPaD
Hop Utilization: 97%
Calories: 134 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Wednesday August 31st 2022
1.041
1.008
4.4%
21.6
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Brewers Malt 2-Row5 lb Brewers Malt 2-Row 37 1.8 55.6%
1 lb Weyermann - Carahell1 lb Carahell 34 10 11.1%
3 lb Weyermann - Floor-Malted Bohemian Pilsner3 lb Floor-Malted Bohemian Pilsner 36.3 1.9 33.3%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.40 g Galaxy3.4 g Galaxy Hops Pellet 14.6 Boil 60 min 6.26 5%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Boil 15 min 3.91 7.4%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Boil 10 min 2.86 7.4%
22.30 g Galaxy22.3 g Galaxy Hops Pellet 14.6 Whirlpool at 170 °F 5 min 7.17 32.8%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 5 min 1.38 7.4%
22.30 g Galaxy22.3 g Galaxy Hops Pellet 14.65 Dry Hop at 35 °F 0 days 32.8%
5 g Mosaic5 g Mosaic Hops Pellet 12.5 Dry Hop at 35 °F 5 days 7.4%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.55 g sodium meta bisulfite Water Agt Mash 1 hr.
0.50 tsp Wyeast Yeast Nutrient Water Agt Boil 10 min.
1 tsp Irish Moss Fining Boil 3 min.
2 g Slaked Lime Water Agt Mash 1 hr.
3 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.42 psi       Temp: 35 °F       CO2 Level: 2.37 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 0 100 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.07 gal 24 quarts initial strike @ 161 F, 32 qts total at mash out Strike 161 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.93 g | 35.7 qt) 8.82 35.3  
Mash volume with grains (equipment estimates 9.65 g | 38.6 qt) 9.54 38.1  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.44 29.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6.04 24.1  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Volume into fermentor 6 24  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Grains treated with 2% by weight water with 25 ppm Sodium Meta Bisulfite, just before grinding.

Mash water boiled before use to reduce oxygen level. Sodium Meta Bisulfite (Campden tabs) added as powder @ 50 ppm to prevent Hot Side Oxidation (will add 11.6 ppm Na+ and 40.5 ppm SO3- aq to water profile)

Add dry hops into serving keg 5 days before serving.



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  • Last Updated: 2023-02-04 00:40 UTC